Wednesday, August 18, 2010

We have had some excellent heirloom tomatoes coming ripe this week. I marinated them in olive oil, kombucha vinegar, salt, pepper, dried thyme, and fresh fennel. I froze some of it for future bean pots and stews.

About Me

I am a musician, organic gardener and improvisational cook. Following the birth of my child, I developed many symptoms and deep exhaustion. It took a decade and a half to recover using alternative treatments, diet change, and fermented foods. Out of this healing experience I developed cook books to share what worked for me. I recently opened a commercial kitchen to sell Gluten-Free Sourdough Bread products. I am always learning.